Preparation Wash the chicken and place it in a roasting pan Add oil and small pieces of butter, salt and pepper Separate fresh thyme lives from their sprig. Add 3 complete sprigs of Rosemary. Cook in the oven with 1 cup pineapple juice. When browned on one side flip over the other to complete browning.  Add the other cup of pineapple juice. Separate the rosemary sprigs from the roasting pan and serve with potatoes.
Rating 4.0
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Servings:  4-6
Prep Time:  1 HOUR
Total Time:  1 HOUR

Related Categories:   BBQ & Grill,  


Ingredients: 1 Chicken cut into pieces 3 spigs fresh rosemary & thyme 3 Spoons Butter, ¼ cup oil, salt and pepper 2 Cups Pineapple juice

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